Dip
2 - cans (14-ounces) artichoke hearts, drained
1/4 - cup olive oil divided
Salt
Pepper
3 - cloves garlic chopped
2 - shallots chopped
1 - medium onion, roughly chopped
2 - pounds frozen chopped spinach well drained
1 - pintheavy cream
1 - pint sour cream
1 - cup plus 2 Tablespoon grated Parmesan cheese, divided

Pita
8 - pita rounds
Olive oil
Salt
Pepper
sour cream
Fresh tomato, chopped

Directions

• Drain artichoke hearts and place on skewers. 
• Brush with olive oil and season with salt and pepper. 
• Grill for about 6 minutes or until golden brown, turning once halfway through grilling time.
• In a large sauté pan, sauté garlic, shallot, and onion in remaining olive oil.
• Rough chop the artichokes and add to garlic mixture. 
• Add the spinach.
• Fold in cream, sour cream, and 1 cup of the cheese. 
• Season to taste with salt and pepper. 
• Place in fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of Parmesan cheese. 
• Over indirect heat, grill for 20 to 25 minutes or until you heat the dip completely.
• Next, brush pita rounds with olive oil and season with salt and pepper. 
• Over direct heat, briefly grill pitas to warm, for about 1 to 2 minutes. 
• Cut into wedges.
• Garnish the dip with sour cream and chopped fresh tomato, if desired. 
• Serve with the pita wedges.